Best 8 Grilled Pork Tenderloin With Guava Glaze And Orange Habanero Mojo By Bobby Flay Recipes

**Grilled Pork Tenderloin with Guava Glaze and Orange Habanero Mojo: A Flavorful Fusion of Sweet and Spicy**

Prepare to tantalize your taste buds with a culinary journey that blends the vibrant flavors of Latin and Caribbean cuisine. This Grilled Pork Tenderloin recipe by Bobby Flay is a delectable symphony of savory and sweet, where the tender pork tenderloin takes center stage, basking in a luscious glaze made from ripe guavas, brown sugar, and tangy lime juice. The Orange Habanero Mojo, a vibrant sauce bursting with citrusy and spicy notes, adds a piquant kick that elevates this dish to new heights. Accompaniments like Coconut Rice and Braised Black Beans and Greens round out this flavorful feast, making it a perfect centerpiece for your next gathering. With step-by-step instructions and a captivating video tutorial, this recipe ensures a delightful and successful cooking experience.

Here are our top 8 tried and tested recipes!

GRILLED PORK TENDERLOIN A LA RODRIGUEZ WITH GUAVA GLAZE AND ORANGE-HABANERO MOJO

Grilled Pork Tenderloin a la Rodriguez with Guava Glaze and Orange-Habanero Mojo image

Provided by Bobby Flay | Bio & Top Recipes

Categories main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 18

Ingredients

2 pork tenderloins (about 1 1/2 pounds each)
2 tablespoons canola oil
Salt and freshly ground pepper
Guava Glaze, recipe follows
Orange-Habanero Mojo, recipe follows
1 cup guava jelly, or apricot jam
1/4 cup Dijon mustard
1/4 cup freshly squeezed orange juice
Salt and freshly ground pepper
2 tablespoons canola oil
1 small red onion, finely chopped
4 cloves garlic, finely chopped
1/2 cup fresh lime juice
3 cups freshly squeezed orange juice
1/2 habanero chile, seeded and finely chopped
2 tablespoons chopped fresh cilantro leaves
1 teaspoon cumin seeds
Salt and freshly ground pepper

Steps:

Preheat a grill to high.
Brush pork with oil, and then season it with salt and pepper. Set aside a few tablespoons of the Guava Glaze for brushing the cooked pork. Grill for 4 to 5 minutes per side, brushing frequently with the Guava Glaze. Remove from the grill, brush again with glaze and let rest for 10 minutes. Slice into 1/2-inch thick slices, drizzle with the Orange-Habanero Mojo, and serve immediately.
Whisk jelly, mustard, and orange juice together in a small bowl. Season, to taste, with salt and pepper.
Heat oil in a small saucepan over medium-high heat. Add onion and garlic and cook, stirring, until soft, about 5 minutes. Add lime juice, orange juice, and habanero chile and bring to a boil. Cook until reduced by half. Whisk in the cilantro and cumin and season, to taste, with salt and pepper. Drizzle over pork.

Nutrition Facts : Calories 575 calorie, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 147 milligrams, Sodium 710 milligrams, Carbohydrate 55 grams, Fiber 1 grams, Protein 48 grams, Sugar 44 grams

GRILLED PORK TENDERLOIN W/ GUAVA GLAZE

Grilled Pork Tenderloin w/ Guava Glaze image

The entire name is actually "Grilled Pork Tenderloin with Guava Glaze and Orange Habanero Mojo. But don't let the long name intimidate you. Really quite easy with a beautiful presentation. One of Bobby Flay's recipes.

Provided by Michelle R

Categories Pork

Time 1h

Number Of Ingredients 16

Ingredients

2- 1 1/2 lb pork tenderloins
2 Tbsp canola oil
salt and pepper
1 c guava jelly or apricot jam
1/4 c dijon mustard
1/4 c freshly squeezed orange juice
salt and pepper
2 Tbsp canola oil
1 small red onion, finely chopped
4 clove garlic, finely chopped
1/2 c fresh lime juice
3 c orange juice, fresh (i use simply orange)
1/2 habanero chile, seeded and finely chopped
2 Tbsp cilantro, finely chopped
1 cumin seeds (i omit - not a big fan)
salt and pepper

Steps:

1. Prepare the Guava Glaze by whisking jelly, dijon, and 1/4 cup orange juice in a bowl. Season with salt and pepper. Set aside.
2. Make the Orange-Habanero Mojo. Heat 2 Tbsp. canola in a saucepan. Add onion and garlic and cook til soft. Add lime juice, 3 cups orange juice, and habanero chile and bring to a boil. Cook until reduced by half. Whisk in cilantro and cumin (if desired) and season to taste with salt and pepper
3. Preheat a grill. Brush pork with oil and season with salt and pepper. Set aside a few tablespoons of the guava glaze to baste the pork while cooking. Grill 4-5 minutes per side, brushing frequently with glaze. Remove from grill and brush again with remaining glaze. Let rest for 10 minutes. Slice and drizzle orange-habanero mojo over the pork. Serve remaining mojo on the side.

GRILLED PORK TENDERLOIN WITH GUAVA GLAZE AND ORANGE-HABANERO MOJO- BY BOBBY FLAY RECIPE - (4.8/5)

Grilled Pork Tenderloin with Guava Glaze and Orange-Habanero Mojo- by Bobby Flay Recipe - (4.8/5) image

Provided by rollingstone577

Number Of Ingredients 16

Ingredients

Guava glaze:
1 Pork Tenderloin
Canola oil (I used EVO)
S&P to taste.
1 cup guava
2 T Dijon mustard
2 T Orange juice
S&P to taste.
Orange Habanero Mojo:
1/4 cup Lime juice fresh
3 cups Orange juice fresh
1/2 small Red Onion finely chopped
4 Garlic cloves finely chopped
1 Habanero pepper finely chopped
1 t Cumin Seed
S&P to taste

Steps:

Guava Glaze: Wisk together ingredients in small bowl. Season w/S&P. Orange Habanero Mojo: In a sauce pan, combine ingredients and cook over medium heat until reduced by half. Season w/S&P. Strain. Pork Tenderloin: Heat grill to high. Brush pork with oil. Season w/S&P and cumin. Grill for 3-4 mins. Turn over and brush with Guava Glaze and cook for 4-5 mins brushing glaze on it every few minutes. Remove from grill and brush more Glaze on it and allow to rest for 10 mins. Cut into 1/2 thick slices and drizzle Mojo over slices. Garnish with mint leaves ( optional)

GRILLED PORK TENDERLOIN à LA RODRIGUEZ WITH GUAVA GLAZE AND ORANGE HABANERO

Grilled Pork Tenderloin à la Rodriguez with Guava Glaze and Orange Habanero image

Provided by Bobby Flay

Categories Fruit Juice Garlic Mustard Onion Pork Low Carb Hot Pepper Summer Tailgating Grill/Barbecue Jam or Jelly

Yield Makes 6 servings; can be doubled for 10 or 12 (no need to double the glaze or the mojo)

Number Of Ingredients 19

Ingredients

For the glaze:
1 cup guava jelly (available at Latin and Caribbean markets) or apricot jam
1/4 cup Dijon mustard
1/4 cup orange juice, preferably fresh
Salt and freshly ground black pepper
For the mojo:
2 tablespoons mild vegetable oil, such as canola
1 small red onion, finely chopped
4 cloves garlic, finely chopped
3 cups orange juice
1/2 cup fresh lime juice
1/2 habanero chile, seeded and finely chopped
2 tablespoons chopped fresh cilantro leaves
1 teaspoon cumin seeds
Salt and freshly ground black pepper
For the pork:
2 pork tenderloins, about 1 1/2 pounds each
2 tablespoons mild vegetable oil, such as canola
Salt and freshly ground black pepper

Steps:

Make the glaze:
Whisk the ingredients together and season to taste with salt and pepper. (The glaze can be made a few days in advance, covered, and kept refrigerated. Bring to room temperature before using.)
Make the mojo:
Heat the oil in a saucepan over medium-high heat. Add the onion and garlic and cook, stirring, until soft, about 5 minutes; do not brown. Add the orange juice, lime juice, and habanero and bring to a boil. Cook until reduced by half. Whisk in the cilantro and cumin and season to taste with salt and pepper. (The mojo can be made a few hours in advance and set aside at room temperature.)
Make the pork:
1. Heat your grill to high. Set aside a few tablespoons of glaze for brushing the cooked pork.
2. Brush the pork with the oil and sprinkle with salt and pepper. Grill, brushing often with the glaze, until just cooked through, 4 to 5 minutes per side.
3. Remove the pork from the grill, brush with the reserved glaze, and let rest for 10 minutes. Cut into 1/2-inch-thick slices and arrange on a serving platter. Drizzle with mojo and serve immediately.

GRILLED PORK TENDERLOIN WITH GUAVA GLAZE AND ORANGE-HABANERO MOJO

Grilled Pork Tenderloin with Guava Glaze and Orange-Habanero Mojo image

Number Of Ingredients 0

Ingredients

Steps:

Preheat a grill to high.Brush pork with oil, and then season it with salt and pepper. Set aside a few tablespoons of the Guava Glaze for brushing the cooked pork. Grill for 4 to 5 minutes per side, brushing frequently with the Guava Glaze. Remove from the grill, brush again with glaze and let rest for 10 minutes. Slice into 1/2-inch thick slices, drizzle with the Orange-Habanero Mojo, and serve immediately.Whisk jelly, mustard, and orange juice together in a small bowl. Season, to taste, with salt and pepper.Heat oil in a small saucepan over medium-high heat. Add onion and garlic and cook, stirring, until soft, about 5 minutes. Add lime juice, orange juice, and habanero chile and bring to a boil. Cook until reduced by half. Whisk in the cilantro and cumin and season, to taste, with salt and pepper. Drizzle over pork.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 252

GRILLED PORK TENDERLOIN A LA RODRIGUEZ WITH GUAVA GLAZE...

Grilled Pork Tenderloin a La Rodriguez With Guava Glaze... image

I am a huge Bobby Flay fan, so I found one of his recipes for the Zaar World Tour: Grilled Pork Tenderloin a La Rodriguez With Guava Glaze and Orange - Habanero Mojo. MmmMmmmm!

Provided by Elmotoo

Categories Pork

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 (1 1/2 lb) pork tenderloin
2 tablespoons canola oil
salt & freshly ground black pepper
1 cup guava jelly or 1 cup apricot jam
1/4 cup Dijon mustard
1/4 cup freshly squeezed orange juice
salt & freshly ground black pepper
2 tablespoons canola oil
1 small red onion, finely chopped
4 garlic cloves, finely chopped
1/2 cup fresh lime juice
3 cups freshly squeezed orange juice
1/2 habanero pepper, seeded and finely chopped
2 tablespoons chopped fresh cilantro leaves
1 teaspoon cumin seed
salt & freshly ground black pepper

Steps:

Preheat a grill to high.
Brush pork with oil, and then season it with salt and pepper. Set aside a few tablespoons of the Guava Glaze for brushing the cooked pork. Grill for 4 to 5 minutes per side, brushing frequently with the Guava Glaze. Remove from the grill, brush again with glaze and let rest for 10 minutes. Slice into 1/2-inch thick slices, drizzle with the Orange-Habanero Mojo, and serve immediately.
Guava Glaze: Whisk jelly, mustard, and orange juice together in a small bowl. Season, to taste, with salt and pepper.
Orange-Habanero Mojo: Heat oil in a small saucepan over medium-high heat. Add onion and garlic and cook, stirring, until soft, about 5 minutes. Add lime juice, orange juice, and habanero chile and bring to a boil. Cook until reduced by half. Whisk in the cilantro and cumin and season, to taste, with salt and pepper. Drizzle over pork.

Nutrition Facts : Calories 587.8, Fat 18.2, SaturatedFat 3.4, Cholesterol 147.4, Sodium 258.4, Carbohydrate 57.8, Fiber 1.7, Sugar 41.2, Protein 48.9

EASY GRILLED PORK TENDERLOIN

Easy Grilled Pork Tenderloin image

"We've been making this dish for years and everyone who tastes it requests the recipe," writes Debbie Wigle of Williamson, New York. "We often double it and serve the leftovers on a mixed green salad."

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 4

Ingredients

1/2 cup Italian salad dressing
1/4 cup reduced-sodium soy sauce
1 pork tenderloin (1 pound)
1/2 teaspoon Montreal steak seasoning

Steps:

In a large resealable plastic bag, combine salad dressing and soy sauce; add pork. Seal bag and turn to coat; refrigerate for up to 4 hours. , Drain and discard marinade. Rub pork with steak seasoning. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Prepare grill for indirect heat. Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 171 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 500mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

GRILLED PORK TENDERLOIN WITH GUAVA GLAZE AND ORANGE HABENERO MOJO

GRILLED PORK TENDERLOIN WITH GUAVA GLAZE AND ORANGE HABENERO MOJO image

Categories Pork

Yield 6

Number Of Ingredients 21

Ingredients

2 pork tenderloins (about 1 1/2 pounds each)
2 tablespoons canola oil
Salt and freshly ground pepper
Guava Glaze, recipe follows
Orange-Habanero Mojo, recipe follows
Guava Glaze:
1 cup guava jelly, or apricot jam
1/4 cup Dijon mustard
1/4 cup freshly squeezed orange juice
Salt and freshly ground pepper
(whisk in small bowl)
Orange-Habanero Mojo:
2 tablespoons canola oil
1 small red onion, finely chopped
4 cloves garlic, finely chopped
1/2 cup fresh lime juice
3 cups freshly squeezed orange juice
1/2 habanero chile, seeded and finely chopped
2 tablespoons chopped fresh cilantro leaves
1 teaspoon cumin seeds
Salt and freshly ground pepper

Steps:

Preheat a grill to high. Brush pork with oil, and then season it with salt and pepper. Set aside a few tablespoons of the Guava Glaze for brushing the cooked pork. Grill for 4 to 5 minutes per side, brushing frequently with the Guava Glaze. Remove from the grill, brush again with glaze and let rest for 10 minutes. Slice into 1/2-inch thick slices, drizzle with the Orange-Habanero Mojo, and serve immediately. orange sauce: Heat oil in a small saucepan over medium-high heat. Add onion and garlic and cook, stirring, until soft, about 5 minutes. Add lime juice, orange juice, and habanero chile and bring to a boil. Cook until reduced by half. Whisk in the cilantro and cumin and season, to taste, with salt and pepper. Drizzle over pork.

Tips:

Choose the right pork tenderloin: Look for a tenderloin that is about 1 pound in weight and has a uniform thickness.
Marinate the pork tenderloin: Marinating the pork tenderloin in the guava glaze and orange habanero mojo will help to tenderize and flavor the meat.
Preheat the grill: Preheat the grill to medium-high heat before cooking the pork tenderloin. This will help to prevent the meat from sticking to the grill.
Cook the pork tenderloin: Cook the pork tenderloin for about 10-12 minutes per side, or until the internal temperature reaches 145 degrees Fahrenheit.
Let the pork tenderloin rest: Once the pork tenderloin is cooked, let it rest for a few minutes before slicing and serving. This will help to keep the juices in the meat.

Conclusion:

This grilled pork tenderloin with guava glaze and orange habanero mojo is a delicious and easy-to-make dish that is perfect for a summer cookout. The pork tenderloin is tender and juicy, and the glaze and mojo add a delicious sweet and spicy flavor. This dish is sure to be a hit with your friends and family.